The Scandinavian apple pie recipe is really good, with or without a crust. The crumble topping is fantastic.
http://fxcuisine.com/Default.asp?language=2&Display=69

I have also tried the Normandy one - very good, but I still prefer the Scandinavian one.
http://fxcuisine.com/Default.asp?language=2&Display=188

If the apples are not sour enough, I shower the sliced apples with lemon juice for an extra tang.

I know those establishments!

I had no idea they trained chefs there, too. I thought it was just the dancers...

OK chill!!

I just made MathNut's apple pie recipe. It smells delicious. The only problem are the apples. I used braeburn cause I couldn't fing boskop, and when I stick a fork in they still feel really firm. I like them melt-in-your-mouth mushy. If I put the pie in the microwave for a few minutes, will this help cook the apples into mushy consistancy or will the pie just explode?
Only serious answers from someone with experience please. I already tried to hard boil an egg in the microwave this week....unsuccessfully .

Oh dear. Braeburns are considered an excellent baking apple precisely because they hold their shape, don't break down into mush. If you are looking for a mushy apple pie then try.... hmm, back home I would say Northern Spies but here I'm not sure! Not Boskoop, not Granny Smith, not Winestar...

Golden Delicious would be OK if you can find them but you'd want to cut back on the sugar quite a bit.

Anyway - no, I don't think microwaving will really help. Sorry! (but en guete all the same )

The pie probably won't explode but the pastry will become soggy!

Boskoop apples will work fine if you want them a bit mushy - core, peel and roughly chop and put in a saucepan with about a teaspoon of water per chopped apple.
Cook for about five minutes, stirring a bit and allow to cool before chucking into your pie.

This one is the bestest!

Cinnamon Crumble Apple Pie

Some baking tips:

1) Use bottom heat only! If you have an oven that doesn't allow this, you will need to put a heat barrier (aluminum foil on a rack) above the pie, otherwise the top will be cooked and the bottom and insides not.

2) I Pre-heat to 220, and do 20 minutes at 220, then 30-40 at 180.

Tom

Preheat oven to the temperature your recipe states. I suspect your pastry is going to be already cooked and golden so you need to protect it--cover the top in tin foil but if you're desparate you can cover it with a dinner plate. Put your pie in the oven until you think things are starting to bubble and cook inside the pie--15-20mins. Slide the oven rack out, remove the foil/plate and poke with a fork to feel for 'softness'. If nothing is happening just cover up and keep cooking and keep an eye on it.

OK all you pie gurus...

My grandmother was famous for her pies - and her pastry was simply The. Best. Ever.

I vaguely remember her saying the secret was to use lard, not butter. But sadly no one in the family remembers her recipe, and gran is no longer here to ask.

I've googled oodles of lard pastry recipes, and none seem to have that light, flaky, melt-in-your-mouth, crispy-crackly taste and texture I remember (at least, not when I make them - which could indeed be the problem...)

So - do any of you have a tried-and-true lard pastry recipe?

what sort of pastry? Puff?

See I like em a little firm...my piece of microwave advice: bin it.

It's quite likely a pastry recipe containing lard, also contains butter. Lard can take the heat, has flavour and has 'mouthfeel', a term where the eater loves the feel of the fat in their mouth...like the yumminess of butter.

Butter & Lard Pastry:

450g plain flour
1 T suet
Pinch of salt
140g lard, cold and cut into cubes
60g butter, cold and cut into cubes
Cold water

hmhh advice..

Don't go American Pie on it..



And for the love of me, no cinnamon.. but that is personal taste

I found the most simple receipe usualy works..don't overdue it..

For ye who want to overdue it, include raisins soaked in good rum..same works with rum soaked apple..hmmh that will keep you going for the afternoon.

Nope - simple old fashioned all-american pie crust.

But simply deeeeee-licious.

(Apple pie, blueberry pie, cherry pie, peach pie, strawberry-rhubarb pie... with a big ol' scoop of home-made ice cream which of course we kids spent all afternoon cranking... Gosh, I'm feeling nostalgic.)

Thanks, Little FLower, I'll give it a try.

*Toddles off to search for the 'Where to buy suet' thread*...

That's what I generally prefer.

Tom